Grilling fish can be tough since it’s much more delicate than chicken or steak. It can fall apart as it cooks or gets stuck to the grate. Some parts of food can be tough and dry on the grill while other parts are just barely cooked. Grilling fish in foil is the best solution. It keeps the fish intact, locks in moisture and helps the heat distribute evenly. It also allows you to add in herbs and aromatics to perfectly season your grilled fish fillets.
Grilling fish in foil packets is one of my favorite ways to cook fish on the barbecue. The foil pouch steams the fish gently while also infusing it with flavor from lemon herbs and other seasonings. It’s a foolproof method that keeps the fish moist while preventing it from sticking to the grill grates or falling apart.
Grilling delicate fish fillets directly on the grill can seem intimidating, especially if you’re using a gas grill versus charcoal But cooking the fish in foil packets eliminates that stress and uncertainty. The foil acts as a barrier, protecting the fish as it cooks. And clean up is easy – just toss away the foil after eating!
In this article, I’ll explain how to grill fish fillets in foil packets step-by-step You’ll learn
- How to choose the right fish for foil grill packets
- Tips for assembling the foil packs
- How long to grill fish packets on a gas grill
- Mistakes to avoid
I’ll also share plenty of recipe ideas for delicious seasoning and sauce options. With these simple instructions, you’ll be able to make perfect grilled fish in foil packets all summer long on your gas grill!
Selecting the Best Fish for Foil Packs
The great thing about cooking fish in foil on the grill is that you can use just about any type of fish fillet. But here are some of the most popular choices:
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Salmon – A meaty fish that grills up nicely. Try skinless salmon fillets.
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Tilapia or Swai – Affordable, mild white fish that works perfectly. Get skinless fillets.
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Halibut or Cod – Flaky white fish that cooks evenly in packets.
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Mahi mahi or Tuna – Sturdy fish with great grilled flavor.
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Shrimp – You can do shell-on or peeled shrimp in foil packs.
I recommend using skinless fish fillets that are about 1/2 to 1-inch thick, 4 to 6 ounces each. Uniformly sized pieces will cook at the same rate. Scallops, mussels and small whole fish also work well.
Thawing fish first will allow more even cooking. Pat the fillets dry before assembling the foil packets so excess moisture doesn’t make the pouches soggy.
Assembling Foil Packs for the Grill
To assemble the foil grill packs:
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Place each fish fillet or portion in the center of a large sheet of heavy duty aluminum foil. You want foil that’s at least 18-inches long so you have room to seal the packets.
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Brush the fish lightly with oil or melted butter. This prevents sticking to the foil.
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Season the fish with salt, pepper and any other spices or sauce ingredients (ideas below).
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Top with sliced lemon, herbs or vegetables if desired.
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Bring the long sides of the foil together and fold several times to seal, then fold over the short ends to create a tight packet. Make sure the seams are fully sealed to keep steam in.
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Use multiple sheets if needed for thicker fillets or larger portions. Double wrapping helps prevent tears.
That’s all there is to it! The packets are now ready to throw on the grill.
Grilling Fish Packets on a Gas Grill
Grilling the foil fish packets on a gas grill is simple. Here are some tips:
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Preheat your gas grill on high heat, close the lid and let it preheat for 10-15 minutes. You want the grill very hot for faster, more even cooking.
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Oil the grill grates right before putting on the foil packets. This prevents sticking if the foil tears.
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Place the packets directly on the preheated grill grates.
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Close the lid immediately and let the packets cook undisturbed for 10-15 minutes, depending on thickness.
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Avoid the urge to open and flip the packets. The steam inside is what cooks the fish. Opening releases that.
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The fish is done when it flakes easily and reaches 145°F internally.
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Use tongs and grill-safe mitts to transfer foil packs to a platter after grilling. Be careful of hot steam upon opening.
And that’s all it takes for perfect grilled fish in foil on a gas grill!
Grilling Times for Fish Foil Packets
The grilling time can vary a bit depending on the thickness of your fish and the intensity of your grill’s heat. To give you a general guideline:
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Fish fillets 1/4 to 1/2-inch thick will take 8-12 minutes
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Fish fillets 3/4 to 1-inch thick will take 12-18 minutes
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A whole 1-lb fish or extra thick steak can take up to 25 minutes
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Shrimp take 5-8 minutes
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Scallops about 10-12 minutes
For best results, use an instant read thermometer to check internal temperature and prevent overcooking. Remove the packets once the fish reaches 140-145°F. The temperature will continue rising a bit during the resting period.
If you don’t have a thermometer, nick a fillet with a paring knife to check for doneness. The fish should flake easily and look opaque throughout when fully cooked.
Mistakes to Avoid When Grilling Fish in Foil
To ensure success, here are some common grilling mistakes to avoid:
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Don’t overfill the foil packets. Leave room for steam circulation.
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Avoid poking holes in the foil or letting seams leak. This releases moisture and can cause sticking or dry fish.
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Don’t grill the packets over direct high heat the whole time. Use indirect heat.
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Don’t flip or open the packets while grilling. This interrupts the steaming process.
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Don’t grill too many packets at once. Overcrowding can prevent proper heat circulation.
Follow the tips in this article and you’ll never have to stress about grilling fish in foil again!
Delicious Seasonings and Sauces for Foil Packets
The great thing about cooking fish in a foil pouch is that you can add all sorts of flavorful ingredients right in the packet. Here are some of my favorite seasoning and sauce ideas:
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Lemon juice, sliced lemon, herbs like dill or parsley
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Chili-lime seasoning or Cajun seasoning
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Soy sauce, sesame oil, sliced ginger
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Barbecue sauce, tomato sauce or salsa
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Olive oil, garlic, diced tomatoes, kalamata olives
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Pesto sauce or chimichurri sauce
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Teriyaki or sweet chili sauce
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Wine, stock or beer with garlic and butter
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Jerk seasoning and pineapple
Get creative with your favorite flavors! Adding ingredients right in the foil packs infuses the fish with lots of extra flavor.
Quick and Healthy Meal Made Easy
Cooking fish and veggies in foil packets makes for a fast, easy and healthy dinner. The fish fillets pair nicely with vegetables like zucchini, bell peppers, potatoes, carrots, broccoli and greens.
Simply assemble each foil packet with the fish and veggies seasoned how you like, grill on medium high heat for 15-20 minutes and dinner is served.
The packets also work great for easy appetizers or camping meals. Just adjust the cooking time based on the thickness of the contents.
Next time you fire up the grill, give these grilled fish foil packets a try. Follow the simple steps in this article and you’ll have tender, flaky fish with delicious flavors every time.
- Choose skinless uniform fish fillets about 1/2 to 1-inch thick
- Pat fish dry and brush with oil before seasoning
- Assemble foil packets, sealing well while leaving room inside
- Grill packets over direct high heat on preheated gas grill 10-15 minutes
- Don’t flip packets while grilling
- Check internal temp and watch for doneness
- Use creative seasonings and ingredients in the packets
- Enjoy a fast, easy and healthy grilled meal!
Choosing Fish to Grill
If you want to cook fish right on the grill, salmon or tuna are good choices because they are hearty. Fish in foil can be cooked on a grill. You can cook any kind of fish, from flounder or cod to snapper or Mahi-Mahi.
Preparing Fish for the Grill
- Using a paper towel, pat the fillets dry to get rid of any extra water. This will help the fish to brown perfectly.
- Cut off 10″ by 10″ pieces of aluminum foil. These pieces should be 5 to 6 inches longer than the fillet when it’s on them. Put a little oil or butter on the dull side of each foil sheet. The shiny side of the foil should be facing down.
- Put one fillet in the middle of each foil sheet that has been greased. One side of the fish should be facing down if it has skin on it.
- Raise the foil’s edges to make a bowl-shaped shape.
- Squeeze half or a quarter of a lemon over the fillet. Lightly sprinkle with salt and pepper. After that, you can add any herbs or spices you like, like dill, garlic, rosemary, paprika, or rosemary. You can also add carrots, onions, and bell pepper.
- Fold the foil in half along each edge to make a pouch. Place the fish inside the pouch. Poke a few holes in the top with a fork to let the steam escape while it cooks.
- Place the foil packets on the grill. On a gas or charcoal grill, cook the fillet over medium-high heat for 5 to 7 minutes, depending on its size.
- A metal spatula with a long handle or grilling tongs with a long handle can be used to take the foil packets off the grill.